Light & Zesty Pasta Salad
Ingredients
Is it just me, or is pasta salad the ultimate warm-weather staple? I’m all about a cold, light, and zesty pasta salad — something quick to toss together, but still bursting with flavor. What I’m not about? The heavy, mayo-drenched kind. So if that’s your thing, fair warning: this one might not be your vibe.
Okay, okay, I’ve rambled enough - let’s get into the recipe!
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Pasta Salad:
1 bag cavatappi pasta (I love using DeLallo!)
2 generous handfuls of arugula
1/4 cup green peas (fresh or thawed frozen)
1/4 cup of fresh basil
1/2 cup freshly grated Parmesan cheese (the fresher, the better!)
Salad Dressing:
4 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
2 garlic cloves, finely minced, grated, or pressed
1 teaspoon Dijon mustard
Salt and pepper, to taste
Cook the pasta according to the package directions. I like mine al dente. Once cooked, set it aside to cool.
Cook the green peas (steam or boil briefly) and set them aside.
Make the dressing: In a bowl or a small jar with a spout, combine fresh lemon juice, extra virgin olive oil, pressed garlic, Dijon mustard, and salt and pepper to taste.
Whisk or shake the dressing well until the Dijon mustard fully melts into the mixture. Set aside.
When the pasta has cooled, transfer it to a large salad bowl. Add the arugula, green peas, fresh basil, and grated Parmesan cheese.
Toss everything together, then drizzle the dressing over the salad. Toss once more until the pasta is evenly coated.
If you’re anything like me and can never get enough, sprinkle a little extra Parmesan on top before serving.
Instructions
Equipment
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